Tom, there are so many ways to smoke and oven roast a turkey. Since this is your first, at least that's what it appears to be, aim for success not perfection.

Poultry is most predictable when cooked/smoked at a higher temperature. Set that MES on the highest setting and use the final ITs you show above. 3 AM is way early if you smoke it at the higher temp. It could be done by 6 AM if you do that.

My recommendation would be don't put anything in the cavity because the bird will cook more evenly without mass in there.

As far as a rub, I just use a seasoning salt and a poultry seasoning. I put it on a slightly damp skin so it will stick. I don't cover the skin with butter or oil, though many too. My birds on the smoker come out blacker than I like when I do so.

Butter under the skin is good. Be sure to use a drip pan. You can put veggies in the drip pan too and they come out roasted and smoky.

Any last minute ideas would be great, especially for the a rub or something ??

Ok GO!!!!

Thanks.

Tom D.

My wife uses poultry seasoning, olive oil, butter, salt and pepper and places aromatics like lemon wedges and fresh sage and thyme inside the turkey. She takes the rub and rubs it under the skin of the turkey as well as on the surface of the skin.